Chunky Hake brioche rolls with garlic butter mayonnaise
2 Donegal Catch Chunky Hake Fillets
50 grams butter
3 garlic cloves, finely grated
Pinch chilli flakes
1 tbsp flat leaf parsley, finely chopped
150 grams mayonnaise
½ an ice berg lettuce, thinly sliced
1 tomato, deseeded and finely diced
Handful of chives, finely sliced
2 hot dog style brioche rolls, in in half
Freshly ground black pepper
- Preheat oven to 200 C / 180 C fan.
- Place the Donegal Catch fish fillets on a tray and place into the oven for 20 - 25 minutes or until cooked through and hot throughout.
- Whilst the fish is cooking, melt the butter in a small saucepan and add the thinly sliced garlic, cook for about 4 minutes over a medium heat then add the chilli flakes and parsley. Stir to combine then remove from the heat and place into a food processor. Add the mayonnaise and season then blitz to combine until you have a smooth sauce. Toast the brioche rolls.
- When the fish is cooked, remove it from the oven, and slice up. Smear the garlic mayonnaise over the toasted brioche then top with the iceberg lettuce, diced tomatoes and chives then add the sliced fish and the brioche lid.